Roast pork with bread dumplings and Stöcklkraut

Ingredients for 2 servings:

• 400 g roast pork with rind
• 500 g bread roll(s), diced
• 250 ml milk
• 3 eggs
• Salt
• some parsley
• 1 head of white cabbage
• some caraway, whole
• some oil
• Spice mix (roast pork spice)

Instructions

Working time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 30 minutes

Preheat the oven to 200°C (top/bottom heat). Score the rind of the pork roast in a diamond shape with a sharp knife and then rub it with salt and pork roast seasoning. Place the meat in a suitable dish, add a little oil and water, and also add a pinch of pork roast seasoning. Place the roast in the oven and roast for about 1 hour. Place the bread cubes in a mixing bowl and mix with the milk, eggs, a pinch of salt, and parsley. Form the mixture into dumplings and place them on a board. Bring water to a boil in a saucepan and cook the dumplings for about 10 minutes, until they float to the surface. Cut the cabbage into eighths with the stalk and blanch in a large pot with a little caraway seeds, salt, and water. Drain and add to the dish with the pork roast. Serve with the dumplings.